高效降解亚硝酸盐乳酸菌的筛选及其在腊肉中的应用
Screening of Lactic Acid Bacteria for Efficient Degradation of Nitrite and Their Application in Bacon
罗皓 1付伟阳 1曹敏 1孙在兴 1何昌伟 1李玉锋1
作者信息
- 1. 西华大学 食品与生物工程学院,成都 610039
- 折叠
摘要
从四川传统腊肉中分离出14株乳酸菌菌株,其中7株可高效降解亚硝酸盐;对比其发酵特性,选取TrLb-4为目标菌株,经16S rDNA鉴定该菌株为短乳杆菌;通过分析接种短乳杆菌后腊肉的pH值、过氧化值、TBARS值、亚硝酸盐残留量、挥发性风味物质组成,探究其对腊肉品质和安全性的影响.结果表明,接种短乳杆菌后腊肉的pH值有所降低;试验组的亚硝酸盐残留量显著减少,仅为7%(P<0.05);气相色谱-质谱联用仪(GC-MS)分析结果显示:试验组共检出53种风味物质,与对照组主体风味成分存在差异,醛类物质占比降低,醇类、酯类和酮类物质占比有所增加.综合分析可得,菌株TrLb-4可以有效降解亚硝酸盐,抑制腊肉的脂肪氧化,促进特征风味物质的产生,对改善腊肉的品质、提高腊肉的食用安全性有显著作用.
Abstract
Fourteen strains of lactic acid bacteria are isolated from traditional Sichuan bacon,among which,7 strains can efficiently degrade nitrite.Through comparing their fermentation characteristics,TrLb-4 is selected as the target strain,which is identified as Lactobacillus brevis by 16S rDNA.By analyzing the pH value,peroxide value,TBARS value,residual amount of nitrite and volatile flavor substance composition of bacon after inoculation with Lactobacillus brevis,its effects on the quality and safety of bacon are explored.The results show that the pH value of bacon decreases after inoculation with Lactobacillus brevis.The residual amount of nitrite in the experimental group significantly decreases,which is only 7%(P<0.05).The analysis results of gas chromatography-mass spectrometry(GC-MS)show that a total of 53 flavor substances are detected in the experimental group,which are different from the main flavor components in the control group.The proportion of aldehydes decreases,while the proportion of alcohols,esters and ketones increases.Through comprehensive analysis,it can be concluded that strain TrLb-4 can effectively degrade nitrite,inhibit fat oxidation of bacon,and promote the production of characteristic flavor substances,which has a significant effect on improving the quality and edible safety of bacon.
关键词
腊肉/亚硝酸盐/乳酸菌/风味物质Key words
bacon/nitrite/lactic acid bacteria/flavor substances引用本文复制引用
基金项目
四川省科技厅重大项目(17NZZH0026)
出版年
2024
NETL
NSTL
万方数据